Dr. Marco Campus is a recognized researcher in agricultural and food sciences, with a strong focus on agro-food microbiology, fermentation technology, and sustainable food processing. His primary research interests center on the use of native microbial starters, bioprocess optimization, and improving the safety, quality, and authenticity of traditional and industrial fermented foods, particularly table olives. His research skills include microbial fermentation analysis, industrial-scale trial design, quality assurance, and application-oriented food biotechnology, effectively bridging laboratory science with real-world agri-food systems. His work has gained notable academic recognition and honors through strong scholarly impact, reflected in 19 Scopus-indexed documents, 793 citations from 725 citing documents, and an h-index of 14, demonstrating sustained influence and research excellence. In conclusion, Dr. Campus’s contributions advance sustainable agriculture and food biotechnology, offering practical, environmentally responsible solutions while supporting innovation and preserving the integrity of Mediterranean food traditions.